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THE GENTLEMAN'S COMPANION
batch of crushed berries. . . .
Do not squeeze the fruit
overmuch as
this will cause it to ferment, which is not desired. . . . Wet a canvas
bag with a little of the raspberry vinegar, and strain the whole busi–
ness into a stoneware or glass container onto one pound of white
sugar-lump sugar is recommended-per each pint of juice. Stir until
dissolved. Put jar in pot of water, bringing latter to a simmer. Skim
now and again until it grows clear and no further scum rises. Let it
cool and bottle. . . . When cold it will have a consistency like heavy
syrup, and a teaspoon or so diluted in water with cracked ice makes
one of the most delicately flavoured summer thirst-quenchers in the
world.. . . Fine for children, invalids; non-alcoholic, and one of the
few non-alcoholic drinks worth touching besides water, milk, tea and
coffee.
REPULSE BAY "RHUBARB HIGHBALL," from the SUMMER
RESORT
of
HoNGKONG,
in
CHINA, SPRING
1926
The drive up over the mountains, with its view of the Harbour and
a maze of little islands dotting steel blue water amazingly like Puget
Sound in certain aspects, from Hongkong to Repulse Bay, is one of
the most inspiring anywhere. Repulse Bay is a beautiful setting, and
small beach bungalows dot the horseshoe curve on either side of the
big hotel there. One of the most amazing things we saw, surprising,
at least, was a Chinese town on the way where our car exploded a
flock of chickens dyed brilliant crimson, rose, cobalt blue and chrome
yellow-just why, God only knew.
The Chinese have used rhubarb for countless centuries, both to eat
and in specifics for varying
ail~ents
not apt to mention in this work.
It
was not strange, then, that the No. I Boy of our host of the day had
converted the temperance members of his household to this drink.
· · · Dice 6 cups of pink-stemmed rhubarb. Mix 4 cups of sugar with
2
of water, heat in a double boiler and add rhubarb before it boils.
'
Simmer until tender, then rub through a sieve and mix in the ratio
of
I
cup of rhubarb syrup to the same of orange juice. . . . Pack
glasses with fine ice, fill
2/
3 full or so, with this business, and top off